S’mores Brownie Bars Recipe

S'mores Brownie Bars Recipe

S’mores Brownie Bars Recipe


  • 1 1/2 cups graham cracker crumbs (about 10 whole crackers)
  • 1/3 cup granulated sugar
  • 1/3 cup salted butter, melted
  • 1 (18 oz.) box brownie mix
  • 1 cup milk chocolate chips
  • 1 (16 oz.) bag of marshmallows


  1. Pre-heat oven to 350F degrees. Line a 9×9 baking pan with foil and spray with non-stick cooking spray. Set aside.


  1. In a medium sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until crust forms.
  2. Press graham cracker crust into bottom of prepared pan. Bake for 15 minute or until crust is lightly brown.


  1. Prepare brownie mix as directed on the back of the box. Stir in milk chocolate chips.
  2. Pour brownie mix on top of crust. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Switch your oven to broil. Evenly top brownies with marshmallows (see Step 5 photo above).
  4. Place the pan into the oven, broil until the marshmallows just begin to brown.
  5. IMPORTANT: I highly recommend standing near the oven while you do this to ensure that the marshmallows do not burn, checking every 20 seconds or so.
  6. Remove from the oven and let the brownies cool completely. To remove, gently lift the brownies out of the pan by using the extra foil on the sides. Pull the foil away and cut into squares.

Mississippi Mud Brownies

1 1/2 cups coarsely chopped pecans
1 (4-oz.) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
3 cups miniature marshmallows
Chocolate Frosting

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

Brownie Pops


  • 8 tablespoons (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • large eggs
  • 1 teaspoon vanilla extract
  • 12-oz. package white or pink Candy Melts
  • Sprinkles, nonpareils, sparkling sugar and/or sugar décors for decorating, optional


  1. 1. Place rack in lower third of oven; preheat oven to 350ºF. Line an 8-inch baking pan with heavy-duty aluminum foil, leaving a 2-inch overhang on 2 opposite sides.
  2. 2. Combine butter and chocolate in a heatproof bowl and set over a pan of barely simmering water. Let stand, stirring occasionally, until almost melted. Remove bowl from pan, whisk until smooth and cool until warm.
  3. 3. Combine flour, baking powder and salt in a small bowl. Stir sugar into warm chocolate mixture. Add eggs one at a time, beating well after each. Mix in vanilla; fold in flour mixture. Spread batter in pan. Bake until just set in center, 30 to 35 minutes. Let cool completely in pan on wire rack.
  4. 4. Freeze pan for 30 minutes. Lift brownies out of pan using the overhanging foil; place on a cutting board. Use a 2 1/4-inch heart-shaped cookie cutter to make 9 brownies.
  5. 5. Place Candy Melts in a heatproof bowl over a pan of simmering water. Remove pan from heat, keeping bowl over water; stir until completely melted. Keep bowl over water as you work. Dip end of a lollipop stick into candy coating and insert into pointed end of a brownie. Place on a baking sheet. Repeat with remaining sticks and brownies. Place baking sheet in freezer for 10 minutes.
  6. 6. Carefully dip each brownie entirely or halfway into candy coating. Rotate stick, tapping it gently, allowing excess to drip off, or drizzle with coating. Apply decorations, if desired. Stand pops in Styrofoam.

Extreme Chocolate Brownies

2/3 cup butter or 2/3 cup margarine
1 1/2 cups sugar (reduce to 1-1/4 cups for a less sweeter taste)
1/4 cup water
4 cups semi-sweet chocolate chips, divided (24 ounces)
2 teaspoons vanilla
4 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Set oven to 325 degrees F.
Grease a 13 x 9-inch baking pan.
In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes).
Remove from the heat, with a wooden spoon, stir in 2 cups chocolate chips until melted; cool slightly, beat in vanilla.
In a mixing bowl,whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed.
Mix together flour, baking soda and salt; add to the egg/chocolate mixture; mix well to combine.
Stir in the remaining chocolate chips.
Spread into prepared baking pan.
Bake for 35-40 minutes (don’t over bake).
Cut into squares.
Note: If desired, chopped walnuts may be added.

Cream Cheese Brownies

Cooking spray
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 large egg whites
1 large egg
2/3 cup unsweetened cocoa
1/2 cup fat-free milk
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (8-ounce) block 1/3-less-fat cream cheese
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
1 large egg

Preheat oven to 350°.
Coat bottom of a 13 x 9-inch baking pan with cooking spray.
To prepare batter, place butter in a large bowl; beat with a mixer at medium speed until fluffy. Add sugar and 1 teaspoon vanilla; beat until well blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Add cocoa and fat-free milk; beat well (mixture will appear curdled). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Add to cocoa mixture; beat at low speed just until blended. Spoon batter into prepared pan.
To prepare topping, place cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Gradually add cornstarch and remaining ingredients; beat until smooth. Spread evenly over batter. Bake at 350° for 35 minutes or until set. Cool in pan on a wire rack.

Chocolate-Caramel Brownies


  • 2 tablespoons skim milk
  • 27 small soft caramel candies (about 8 ounces)
  • 1/2 cup fat-free sweetened condensed milk (not evaporated skim milk)
  • (18.25-ounce) package devil’s food cake mix with pudding (such as Pillsbury)
  • 7 tablespoons reduced-calorie stick margarine, melted
  • large egg white, lightly beaten
  • Cooking spray
  • 1 teaspoon all-purpose flour
  • 1/2 cup reduced-fat chocolate baking chips


  1. Preheat oven to 350°.
  2. Combine skim milk and candies in a bowl. Microwave at HIGH 1 1/2 to 2 minutes or until caramels melt and mixture is smooth, stirring with a whisk after every minute. Set aside.
  3. Combine sweetened condensed milk, cake mix, margarine, and egg white in a bowl; stir well (batter will be very stiff). Coat bottom only of a 13 x 9-inch baking pan with cooking spray; dust lightly with flour. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
  4. Bake at 350° for 10 minutes. Remove from oven; sprinkle with chocolate chips. Drizzle caramel mixture over chips; carefully drop remaining batter by spoonfuls over caramel mixture. Bake at 350° for 25 minutes or until done. Let cool completely in pan on a wire rack.